Zobrazeno 1 - 10
of 20
pro vyhledávání: '"D S Bataeva"'
Autor:
Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 4, Pp 238-246 (2022)
Microbiological examination of contamination of imported and domestic meat products with pathogenic bacteria Listeria monocytogenes depending on a meat type, technology and season was carried out during 2017–2019. In total, 2777 product samples wer
Externí odkaz:
https://doaj.org/article/ee8edd899e624377a9ed85b2a6b922ff
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 4, Pp 76-95 (2018)
The modern approach to quality assurance of food products based on the ISO 9000 standards indicates the need for the implementation of quality management systems in processing plants. According to the analysis of scientific publication databases (Sci
Externí odkaz:
https://doaj.org/article/6d5e7029318b4ad1af9b4a1634f8bdcc
Autor:
Yu. A. Nikolaev, E. N. Tikhonova, G. I. El’-Registan, M. V. Zhurina, V. K. Plakunov, E. V. Demkina, E. V. Zaiko, D. S. Bataeva, N. A. Nasyrov, Yu. K. Yushina
Publikováno v:
Microbiology. 91:577-592
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 4, Pp 19-27 (2016)
The need to renew the safety criteria for meat raw material used in production of fermented sausages was determined. The presence of the enterotoxigenic S. aureus strains in meat raw material was established. The method was mastered and the PCR appro
Externí odkaz:
https://doaj.org/article/e00ff386670d40c5ba27e0c9541e0ab0
Autor:
D. S. Bataeva, E. V. Zaiko
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 3, Pp 4-13 (2016)
The risks associated with the presence of antimicrobial drug residues in meat and products of animal slaughter were determined. One of them is the emergence of antimicrobial resistance in pathogenic and conditionally pathogenic microorganisms isolate
Externí odkaz:
https://doaj.org/article/4c3eb0cef9b74d8e9768bf30078e7b05
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 2, Pp 34-41 (2016)
In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef
Externí odkaz:
https://doaj.org/article/776453cc565d4996b90f85376d7d2c20
Autor:
Yu. A. Nikolaev, E. N. Tikhonova, G. I. El’-Registan, M. V. Zhurina, V. K. Plakunov, E. V. Demkina, E. V. Zaiko, D. S. Bataeva, N. A. Nasyrov, Yu. K. Yushina
Publikováno v:
Microbiology. 92:300-300
Publikováno v:
Vsyo o myase. :56-60
The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will ident
Publikováno v:
Vsyo o myase. :42-46
Publikováno v:
Voprosy pitaniia. 88(3)